Chicken Satay With Cucumber Salad

Chicken Satay With Cucumber Salad
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Chicken satay features marinated, grilled chicken skewers served alongside a brightly flavored cucumber, carrot and almond salad. A luxurious peanut sauce spiked with coconut milk and curry make this food-on-a-stick a party favorite. —Melissa ElsmoThis recipe is by Melissa Elsmo of the Pioneer Press and was originally published in the Chicago Tribune.
Prep Time
60
minutes
Cook Time
30
minutes
Servings
10
servings
Chicken Satay With Cucumber Salad recipe - The Daily Meal
Total time: 1.48 hours
Ingredients
  • 1/2 can unsweetened coconut milk
  • 2 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon coarse black pepper
  • 1 1/2 pound thin cut chicken breasts, cut into long 1 1/2-inch wide strips
  • 12 to 14 bamboo skewers soaked in water for 30 minutes
  • garnishes: snipped scallions, cilantro leaves, toasted coconut, black sesame, additional almonds or peanuts
  • 1/2 cup sugar
  • 1/4 cup red wine vinegar
  • 1/2 cup water
  • 1/2 teaspoon salt
  • pinch of black pepper
  • 1 english cucumber, thinly sliced
  • 1 cup shredded carrots
  • 2 tablespoon toasted almond slivers or chopped peanuts
  • 1 1/2 cans coconut milk
  • 1 heaping cup of smooth all-natural peanut butter
  • 2 teaspoon curry powder
  • 2 teaspoon chili-garlic sauce
  • 2 teaspoon soy sauce
  • 1 tablespoon brown sugar (more or less to taste)
Directions
  1. In a small bowl, whisk together 1/2 can unsweetened coconut milk, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 teaspoon curry powder, 1/2 teaspoon turmeric, 1/2 teaspoon kosher salt, 1/4 teaspoon red pepper flakes and 1/4 teaspoon black pepper.
  2. Place 1 1/2 pounds chicken breast strips into a large resealable plastic bag and pour the marinade over the chicken. Zip the bag and refrigerate several hours or overnight.
  3. When ready to cook the chicken, thread each piece of chicken onto a bamboo skewer. Preheat a grill pan over medium-high heat until smoking.
  4. Cook skewers in batches for 3 to 4 minutes per side (depending on thickness) until deeply colored and cooked through. Cooked skewers can be held in a 170 F oven until all skewers are cooked and ready to serve.
  5. Transfer the warmed chicken satay to a serving platter. Sprinkle with scallions, cilantro and toasted coconut. Transfer the warm peanut sauce (recipe follows) to a serving bowl and sprinkle with black sesame and nuts. Serve the peanut sauce and cucumber salad (recipe follows) on the side of the grilled skewers.
  6. In a small sauce pan, combine 1/2 cup sugar, 1/4 cup red wine vinegar and 1/2 cup water. Bring to a boil and reduce heat to a simmer. Stir the mixture until the sugar is dissolved. Add 1/2 teaspoon salt and a pinch of black pepper and allow to simmer gently for 5 minutes. Allow the dressing to cool to room temperature.
  7. In a large bowl, combine 1 thinly sliced English cucumber, 1 cup shredded carrots and 2 tablespoons toasted almond slivers (or chopped peanuts). Pour room temperature dressing over the salad. Toss the salad well and refrigerate until ready to serve.
  8. In a medium sauce pan, combine 1 1/2 cans coconut milk, 1 heaping cup of smooth all-natural peanut butter, 2 teaspoons curry powder, 2 teaspoons chili-garlic sauce, 2 teaspoons soy sauce and 1 tablespoon brown sugar (more or less to taste).
  9. Bring the mixture to a gentle boil, whisking frequently, until the sauce is smooth and has a lovely sheen (about 10 minutes). Taste the sauce and adjust seasoning to taste. Keep the sauce warm until ready to serve.
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